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Biff’s Bistro Re-Opens in a New Space

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TORONTO — Oliver & Bonacini (O&B) has announced the re-opening of Biff’s Bistro, a French restaurant located at the corner of Yonge and Front...

Oliver & Bonacini Debuts La Plume at The Well

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TORONTO — Oliver & Bonacini (O&B) announced the opening of La Plume, a neighbourhood brasserie serving southern French fare at The Well (453 Wellington...

Oliver & Bonacini to Introduce Three New Restaurants at The Well

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TORONTO — The Well, a new mixed-use development bordering Front, Spadina and Wellington in Toronto, will soon welcome three new chef-driven Oliver & Bonacini...

Oliver & Bonacini Opens the Rabbit Hole

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TORONTO 一 After a long pandemic-induced wait, Oliver & Bonacini Hospitality (O&B) has opened The Rabbit Hole, a British-inspired gastropub located in the heart...

O&B Unveils Revamped Canoe Restaurant

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TORONTO — Oliver & Bonacini Hospitality (O&B) has reopened Canoe Restaurant & Bar following an eight-week renovation. The reopening coincides with the 25th anniversary of the downtown-Toronto restaurant,...

Cacao Barry Flavour Dinner Held in Toronto

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TORONTO — Chocolate took centre-stage last week at Oliver & Bonacini Hospitality’s (O&B) Liberty Commons. Chefs John Horne and Ryan Lister curated a six-course...

Oliver & Bonacini Opening Maison Selby in Toronto

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TORONTO — Oliver & BonaciniHospitality’s (O&B) much-anticipated Maison Selby — a chic all-day dining restaurant and bar — will open April 10. Located in the 136-year-old C.H....

Food Documentary Showcases Farm-to-Table Journey

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TORONTO — A new documentary highlighting the journey between farm and plate debuted last week in Toronto, just as the country was celebrating Canada...

Wild Rabbit Liver Parfait

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Ingredients 150g wild rabbit livers, cleaned 75g chicken livers, cleaned 50g foie gras 2 whole eggs 1 cup unsalted butter, melted 1/4 cup shallots, sliced 1 clove garlic 5 sprigs of fresh...

Auberge du Pommier Celebrates 30 Years

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TORONTO — Toronto’s Auberge du Pommier restaurant is celebrating its 30th anniversary with a multi-course collaboration between chefs Jason Bangerter and John Horne. On April...